About
The sizzle of the skillet is like the beat of hooves on the trail to a great meal! The Tex-Mex Chicken Skillet is loaded with a saddlebag of flavors, from the juicy chicken to the spicy ancho chili to the hearty Southwestern veggies. It only takes 30 minutes to fire up this dish, so you can get back to enjoying the evening energized. The Tex-Mex Chicken Skillet is also perfect for customizable toppings, you can really make this dinner your own.
Ingredients
- For the chicken:
- 1 1/2 teaspoons ancho chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- salt, to taste
- ground black pepper, to taste
- 4 (6-ounce) chicken breasts, boneless and skinless
- 1 1/2 tablespoons olive oil
- 1/3 cup low-sodium chicken broth
- 1/2 cup salsa
- 1 (14-ounce) package frozen Southwest-style blend vegetables
- Optional toppings:
- 1 avocado, diced
- 1 tomato, chopped
- cilantro, chopped, to taste
- lime wedges, to taste
Directions
Step 1 -Combine the chili powder, the cumin, the garlic powder, and 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper in a bowl.
Step 2 -Coat the chicken breasts with the seasoning mix.
Step 3 -Heat the oil in a large skillet over medium-high heat.
Step 4 -Add the chicken and cook until the bottom is browned, about 6-7 minutes.
Step 5 -Flip and cook the reverse side, reducing the heat as necessary.
Step 6 -Once the chicken breasts are fully cooked through, reading 165 degrees F when checked with a meat thermometer, then pour the broth and the salsa over the chicken.
Step 7 -Add the frozen vegetables.
Step 8 -Taste the chicken mixture and season with the salt and the pepper, as needed, and stir.
Step 9 -Reduce the heat to medium and cook until the vegetables are warmed through.
Step 10 -Top with the avocados, the tomatoes, and the cilantro.
Step 11 -Squeeze the lime over the chicken and serve!
